Recipes! Yum!

So I've noticed that a lot of people tend to post recipes on their blogs, and I have yet to do that since I started this thing. I thought it was time to post a few recipes that we love. I also don't know what else to blog about since I'm too lazy to upload pictures tonight, so you get recipes! :)

I'm sitting on the couch right now wishing we hadn't just devoured a pan of these, because I really want another piece... If you like easy recipes and delicious food, then this is the desert for you!

Brown Bettys

1 c. coconut

1 c. chocolate chips

1 c. nuts (I usually use pecans)

1 can sweet and condensed milk

14 double graham crackers

1 stick of butter

• Melt butter in 9"x 13" pan (I usually just put the butter in the pan and stick it in the oven while it's preheating. Make sure to keep an eye on the butter to avoid scorching)
• Add 14 double graham crackers rolled fine
• Mix with butter and press on bottom of pan
• Over that, sprinkle coconut, chocolate chips, and nuts
• Pour can of sweet and condensed milk over the whole pan
• Bake at 350 for 20 minutes
• Let sit for a few minutes before cutting it into squares
• Put in fridge before serving so chocolate chips won't be sticky.
• Eat and enjoy! :)

My wonderful sister-in-law Maria made a fabulous family recipe book that I cook from all the time. I just tried this salsa recipe for the first time a few weeks ago, and I will definitely be making it again!

Roasted Corn Salsa

1 bag frozen corn

2-3 lg. tomatoes, diced

1 sm. red onion, chopped

15 oz. can black beans, drained & rinsed

3 green onions, chopped

1 clove garlic, minced

1-2 avocados, diced

juice of 2-3 limes

1/2 c. chopped cilantro

1/4 c. olive oil

salt & pepper to taste

Spread corn in single layer on a cookie sheet. Allow corn to thaw, then place sheet under boiler and broil kernels until they begin to brown. Cool and place in mixing bowl with remaining ingredients. Allow mixture to sit in refrigerator for several hours or overnight for flavors to mix. Serve with tortilla chips.

This next recipe is also from Maria's cookbook. We LOVE this stuff!

Peanut Butter Chicken

2 lbs. boneless skinless chicken breasts (or tenderloin)

1 c. chicken broth

3 T. margarine or olive oil

1/2 c. white wine (optional...I've never used it and it's still fabulous without)

2 T. soy sauce

1 T. of each: garlic powder, onion powder, basil, poultry seasoning, seasoning salt, grated or ground ginger

1/2 c. peanut butter

Cut up chicken in bite size cubes or slices. Saute in margarine or oil with garlic, onion, basil, poultry seasoning, ginger, and salt. When chicken is cooked, add wine. Let it simmer for 3-5 minutes (that cooks the alcohol out). Add soy sauce and chicken broth. Cover and cook on low for a few minutes. A minute before serving, stir in the peanut butter.

If you like it thinner, add more broth or just water. If you want it more "Thai"-like.. add a teaspoon of chili peppers (or more!). If you want to add vegetables, cut them in bite size pieces and add with the wine. Carrots, pea pods, and water chestnuts are great! Serve over rice or rice and steamed broccoli.

Let me know if you try any of these and what you think! Enjoy!

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